Name: Vegan Cauliflower "Fish" Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 large (or 2 small) head cauliflower; 1/2 cup chickpea flour; 3/4 cup water; 1 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/8 teaspoon pepper; 3/4 cup panko bread crumbs (gluten-free if necessary); 1/2 teaspoon garlic powder; 1/2 teaspoon oregano; 1 cup diced tomato; 1/2 cup diced mango; 2 Tablespoons minced onion; 1 Tablespoon minced cilantro; 1/2 lime’s juice (~1 1/2 Tablespoons, or to taste); 1 teaspoon hot sauce (optional); 2 Tablespoons vegan mayo (can sub with plain non-dairy yogurt); 1 Tablespoon maple syrup; 2 teaspoons apple cider vinegar; 1 teaspoon yellow mustard; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 cup shredded purple cabbage; 1/2 cup shredded carrots; 8 corn tortillas (6-inch); Hot sauce (optional); Lime wedges

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Crispy baked cauliflower replaces the fish in this vegan fish taco substitute for a healthy and delicious plant based twist on a beloved taco recipe. These cauliflower “fish” tacos are vegan and gluten-free, yet packed with that desired crunch and flavor you crave. Topped with a tangy simple vegan coleslaw and drizzled with hot sauce, these vegan fish tacos might just be a new favorite!

When I lived on the central coast in California, there was a little taco shop that was famous for their epic hot sauce and fish tacos. Making whole food plant based versions of fish anything is a challenge, but the crispy breading and tender juicy cauliflower in this taco sure hits the spot!

Why You'll Love These Vegan Tacos

Crispy without frying. Breaded and baked cauliflower delivers a crunchy bite without the excess oil and fat from frying.
Classic fish taco vibes. Topped with a simple cabbage and carrot coleslaw for that fresh, familiar balance of crunchy texture and tangy flavor in a classic fish taco.
Easy to make. These tacos can be ready to eat in about 45 minutes. While the cauliflower bakes, there is plenty of time to prepare the fresh mango salsa and simple coleslaw.
Easily gluten-free. Choosing to use gluten-free Panko breadcrumbs and corn tortillas keeps these plant based tacos gluten-free.

Why Cauliflower?

If you haven’t jumped on the cauliflower bandwagon yet, I suggest that you give it a try. I’ve come to terms with the fact that my favorite food is now cauliflower (sorry, potatoes). Cauliflower’s physical structure and mild flavor makes it such a versatile vegetable – I’ve used it for chicken and fish substitutes, cream sauces, minced taco “meat,” cheeses, and more. And it never disappoints!

Here are a few more reasons cauliflower is so amazing:

Versatile: Cauliflower has a mild flavor and will absorb the seasonings it is cooked with, making it very versatile and fun to make new recipes with.
Weight-loss Support: A whole head of cauliflower (6-7 inches in diameter) has ~210 calories with 17 grams of fiber and 16 grams of protein. This makes it very filling and satiating, with minimal calories. So if you’re looking for a miracle weight loss food, cauliflower might just be it.
Disease Fighting: High in vitamin C and other antioxidants that can help fight cancer and other diseases.
Essential Nutrients: Cauliflower is a great source of Choline, which is necessary for metabolism and brain development.

Equipment Needed

Cutting board
Chopping knife
Mixing bowls
Whisk
Large baking pan
Silicone baking mats or baking parchment paper
Cast iron skillet or non-stick skillet
Serving plates

Ingredients for Cauliflower Fish Tacos

There are three main parts to this taco recipe: 1) Crispy Cauliflower, 2) Simple Coleslaw, and 3) Mango Salsa. While it may sound like a lot, it is much more simple than it sounds, so fear not! These are the ingredients you will need:

Large cauliflower head, or two small ones
Chickpea flour. Can be substituted with any flour, but I have found chickpea flour to give a crispier result in baked recipes.
Gluten-free Panko-style breadcrumbs. or regular breadcrumbs. You can also substitute with crushed corn flake cereal or oats pulsed in a food processor.
Spices. Including smoked paprika, onion powder, garlic powder, and dried oregano, salt, and pepper.
Fresh tomatoes
Fresh mango. If you have options, I prefer to make the salsa with a mix of the sweeter champagne mangoes (the little yellow ones) and the more tart kent mangoes (the larger red/orange ones).
Fresh cilantro
Limes
Hot sauce
Vegan mayonnaise
Maple syrup, or any plant based sweetener.
Apple Cider Vinegar
Yellow mustard
Shredded cabbage
Shredded carrots

How To Make Vegan Fish Tacos

Step One – Make the Batter and Breading

Batter: In a mixing bowl, combine chickpea flour, water, smoked paprika, onion powder, and pepper. Whisk until smooth.

Breading: In a separate bowl, combine the breadcrumbs, garlic powder, and oregano.

Step Two – Prepare the Crispy Cauliflower

Cut the cauliflower into 1 to 2-inch florets, and dip each one into the batter mixture, and then into the breading to coat. Place the breaded cauliflower florets onto a baking sheet lined with a silicone baking mat or baking parchment paper for an oil-free way to prevent them from sticking to the pan. Bake at 375F (190C) for 30 minutes, or until the cauliflower is fork tender. Baking time may vary depending on the size of the florets.

Step Three – Make the Mango Salsa

While the cauliflower is baking, dice the tomato and mango and mince the onion and cilantro for the salsa. Combine in a bowl with lime juice and hot sauce (optional). Set aside for taco assembly.

Step Four – Make the Coleslaw

Next, prepare the coleslaw by combining the vegan mayo, maple syrup, apple cider vinegar, mustard, and salt and pepper in a large bowl. Whisk until smooth and adjust seasonings to taste, if needed. Add the shredded cabbage and carrots to the bowl and toss to coat in the dressing mixture. Set aside for taco assembly.

Step Five – Assemble Tacos

Remove the cauliflower from the oven and heat tortillas on a cast iron or non-stick skillet. Keep tortillas on a plate and covered with a towel to stay warm until ready to use. Fill each tortilla with 3-4 cauliflower pieces, and top with desired amount of Mango Salsa and Simple Coleslaw. Drizzle hot sauce, if desired and enjoy!

Storage and Reheating Tips

Storage: Keep the Crispy Cauliflower, Mango Salsa, and Coleslaw in separate containers in the fridge for up to 5 days. They are not freezer-friendly.

Reheating: It is best to reheat the cauliflower at 400F (205C) for about 5-8 minutes in the oven, or for 2-3 minutes in an Air Fryer.

Love tacos? Try these recipes next:

These crispy cauliflower “fish” tacos are proof that you don’t need frying or fish to enjoy bold, satisfying taco flavors. With crunchy, oven-baked cauliflower, tangy Mango Salsa, and a fresh vegan coleslaw topping, they’re a wholesome, plant-based option that’s delicious and satisfying.

If you try this recipe, please leave a comment below to help support this blog and help others find easy vegan recipes. And follow @RootyFruityVegan on social media for more plant based meal ideas. Thank you!